Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't misplace it I'm putting it into my cookbook for later use.
cup small cooked shrimp (you can use the canned shrimp)
Serving Size: 1 (144) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 519 g45 %
Total Fat 57.8 g88 %
Saturated Fat 19.1 g95 %
Cholesterol 254 mg
Sodium 1534.8 mg
Dietary Fiber 2.8 g11 %
Sugars 0.9 g3 %
Protein 36.1 g
Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice.
Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon.
Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips.
Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together.
Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking.
Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed.